Creamy Basil, Corn & Bacon Pasta Salad

A creamy pasta salad packed with sweet charred corn, crisp bacon, fresh basil and salty feta. The lemony basil dressing brings everything together without making the salad feel too heavy, making it lovely for lunches, barbecues or an easy side for entertaining.

Prep Time: 25 minutes Cook Time: 15 minutes Serves: 6–8

Ingredients

Pasta Salad

250 g dried pasta – shells, spirals or penne

150 g bacon, diced

3 corn cobs

1 small red capsicum, finely diced

90 g broccoli, cut into small florets

100 g feta, crumbled

½ cup fresh basil leaves, roughly torn

2 spring onions, thinly sliced

Freshly cracked black pepper

Creamy Basil Dressing

¾ cup Greek yoghurt

½ cup mayonnaise

¼ cup fresh basil leaves

1 small garlic clove

Zest of ½ lemon

2 tbsp fresh lemon juice

1 tbsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp honey

Salt and pepper, to taste

Method

1. Prepare the dressing

Place the Greek yoghurt, mayonnaise, basil, garlic, lemon zest and juice, olive oil, Dijon mustard and honey into

a blender. Blend until smooth and creamy. Season with salt and pepper and refrigerate while preparing the

salad.

2. Cook the bacon

Place the diced bacon in a large frying pan over medium-high heat and cook until golden and crisp. Drain on

paper towel and set aside.

3. Char the corn

Remove the husks from the corn and brush lightly with olive oil. Cook on a hot grill pan or barbecue, turning

regularly, until lightly charred all over. Allow to cool slightly, then slice the kernels from the cobs.

4. Cook the pasta and broccoli

Cook the pasta in a large saucepan of salted boiling water according to packet directions until al dente. Add the

broccoli during the final 2 minutes of cooking. Drain well and rinse briefly under cool water. Allow to drain

thoroughly.

5. Bring the salad together

Place the pasta and broccoli into a large serving bowl. Add the charred corn, capsicum, spring onions and most

of the crispy bacon. Pour over the basil dressing and toss gently until everything is well coated.

6. Finish and serve

Transfer to a large serving platter or bowl. Scatter over the remaining bacon, crumbled feta and torn basil

leaves. Finish with freshly cracked black pepper. Serve chilled or at room temperature.

• Don't skimp on the charred corn – those smoky, sweet pieces are what make the salad.

• If making ahead, reserve a little dressing to toss through just before serving.

• Lovely served slightly chilled rather than fridge-cold.

• For a more substantial meal, leftover roast chicken works beautifully through the salad